Vegetarian lasagna

8 servings

Ingredients

Quantity Ingredient
8 xes Lasagna Noodles
14½ ounce Can Tomatoes
1 cup Chopped Celery
1 cup Chopped Grn/Sweet Red Pepper
2 xes Bay leaves
Beaten Egg
¼ cup Grated Parmesan Cheese
10 ounces Pk frozen chopped Broccoli
15 ounces Can Tomato Sauce
1 cup Chopped Onion
1½ teaspoon Dried Basil, crushed *
Clove garlic, minnced
2 cups Lo-fat Ricotta or Cottage Ch
1 cup Shredded Mozzarella Cheese

Directions

* or substitute ½ t dried Oregano for ½ t of the dried Basil Cook noodles and broccoli separately according to their package directions; drain well. Set aside.

For sauce, cut up canned tomatoes. In a large saucepan stir together undrained tomatoes, tomato sauce, celery, green or sweet red pepper, basil, bay leaves, and garlic. Bring to boiling; reduce heat. Simmer, uncover, 20-25 minutes or till sauce is thick, stirring occasionally.

Remove bay leaves.

Meanwhile, in a bowl stir together egg, ricotta cheese, parmesan cheese, and ¼ t pepper. Stir in broccoli.

Spread about ½ cup of the sauce in a 13x9x2" baking dish. Top with half the noodles, half of the broccoli mixture, and half of the remaining sauce. Repeat layers, ending with the sauce.

Bake, uncovered, in a 350 deg F oven for 25 minutes; sprinkle with Mozzarella. Bake 5 minutes more or till heated through. Let stand 10 minutes before serving.

********************************************************** Per serving: 282 calories, 18 g protein, 30 g carbohydrates, 10 g fat, 83 mg cholesterol, 646 mg sodium, 620 mg potassium.

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